Cooking Steps

1. 

   Step1:The natural sweetness of bananas and chestnuts gives pound cake a rich and non greasy taste

2. 

   Step2:Share the skill of removing chestnut skin - turn off the chestnut after it is boiled in cold wate

3. 

   Step3:It's easy to peel with a light rub with a clean towe

4. 

   Step4:After washing, add cold water and cook until chestnuts are soft and rip

5. 

   Step5:Cut into small piece

6. 

   Step6:Cut butter into small pieces and melt them in advanc

7. 

   Step7:Mash banana

8. 

   Step8:Chicken in soya sauce

9. 

   Step9:Use electric eggbeater to stir evenly for standb

10. 

    Step10:Mix the low gluten flour, salt, baking soda, cinnamon and other dry materials with a hand beater

11. 

    Step11:Sift the mixed dry materials and pour them into the wet materials. Use silica gel scraper to mix them evenly until there is no dry powder

12. 

    Step12:Shake a few times after pouring in the pound cake mould (this is to remove the air from the batter

13. 

    Step13:Put chestnuts and white sesame on the pound cak

14. 

    Step14:Sprinkle sugar on the surfac

15. 

    Step15:Preheat the oven 170 ° and heat the middle layer up and down for about 50-60 minutes. When you take it out, stick it into the cake with a toothpick. If the toothpick surface is clean and does not dip into the batter, it means it is cooked. Otherwise, bake it for a whil

16. 

    Step16:It's recommended to put the pound cake in the refrigerator for several hours after it's dried and cooled, and the taste is better